Ingredients

• 1 tbsp olive oil
• 4 lamb shanks (or lamb elbows)
• 1 onion
• chopped
• 3 garlic cloves
• crushed
• 1 stick of celery
• chopped
• 1 carrot
• chopped
• 3 stalks of rosemary
• 1 tbsp ras-el-hanout
• 200ml/7floz red wine
• 1½ litre/2½ pints lamb stock
• 1 tbsp olive oil
• ½ onion
• diced
• 2 garlic cloves
• peeled and chopped
• ½ carrot
• diced
• 200g/7oz red lentils
• lamb stock (from above)
• salt and freshly ground black pepper
• 1 tbsp chopped parsley
• 1 shallot
• cut into rings
• 2 tbsp white wine vinegar
• 110ml/4floz light olive oil
• 8 fillets of anchovies
• 1 tbsp capers
• salt and freshly ground black pepper
• 1 small bunch of parsley (leaves only)

Directions

• For the lamb
• preheat the oven to 220C/425F/Gas 7.
• Heat a casserole dish until hot
• then add the oil and lamb and brown on all sides. Remove from dish and place to one side.
• Add all the vegetables and the rosemary. Sauté until golden-brown then add the ras el hanout and cook for 30 seconds.
• Add the wine and cook until reduced by half.
• Place the lamb back in the dish and cover with lamb stock.
• Place the lid on the dish and put it in the oven for 2½ hours. Check half way through and add more stock if required.
• When cooked
• remove the lamb from the dish. Strain the stock through a fine sieve into a pan. Return to the heat and cook it until the stock has reduced by half
• then set aside.
• For the lentils
• heat a sauté pan until hot
• add the oil
• onion
• garlic and carrot and sweat for a couple of minutes until just softened.
• Add the lentils and enough stock to half cover then bring to a simmer.
• Cook over a gentle heat
• adding stock until the lentils are cooked to a sauce consistency
• not too dry.
• Season with salt and black pepper then stir in the chopped parsley.
• For the parsley salad
• place the shallots in a bowl and pour over the vinegar.
• Add the olive oil
• anchovies and capers
• mix well then season.
• Pour the mixture over the parsley and mix to combine.
• To serve
• blow torch the lamb until browned then place on a plate. Cover with red lentil stew and serve with parsley salad.